Best Wild Rice Soup Ever

My husband LOVES this soup! I used to make only 6 servings, but now I always make 12 and it still usually only lasts an extra day! Take some time with this recipe -- it's worth it! I serve this hearty soup in bread bowls with a salad on the side.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 304 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• ¾ cup butter
• 2 cups half-and-half cream
• 2 tablespoons minced garlic
• 6 cups chicken broth
• ¼ cup sherry
• 2 tablespoons minced onion
• ½ cup slivered almonds
• 1 cup finely shredded carrots
• ⅔ cup diced cooked ham
• 1 ½ tablespoons pepper
• 1 ⅓ cups uncooked wild rice
• 2 tablespoons fresh parsley
• 2 tablespoons fresh chives

Recipe Instructions

Step 1

Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.

Step 2

Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.